Columbia Star

Star Chefs



Golden Rum Cake

1 cup chopped walnuts
1 (18.25 ounce) package
yellow cake mix
1 (3.4 ounce) package
instant vanilla pudding
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup dark rum
1/2 cup butter
1/4 cup water
1 cup white sugar
1/2 cup dark rum

Preheat oven to 325 degrees. Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.

In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil, and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.

Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.

To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.

Golden Potato Soup

3 cups peeled and cubed
1/2 cup chopped celery
1/2 cup chopped onion
1 cube chicken bouillon
1 cup water
1 tsp. dried parsley
1/2 tsp. salt
1 pinch ground
black pepper
2 tsp. all-purpose flour

1-1/2 cups milk
1-1/2 cups shredded
American cheese
1 cup chopped ham

In a large stock pot add potatoes, celery, onion, chicken bouillon, water and parsley flakes. Season with salt and pepper and simmer until vegetables become tender.

In a separate bowl mix flour and milk. Once it is well blended, add to soup mixture and cook until soup becomes thick.

Stir in cheese, cooked ham or hamburger and simmer until cheese is melted.

Golden Lasagna

6 lasagna noodles
1/4 cup chopped onion
1 (4.5 ounce) can sliced
mushrooms, drained
3 Tbsp. chicken broth
1 (10.75 ounce) can
condensed cream of
chicken soup
1/3 cup milk
1/2 tsp. dried basil
2 cups diced chicken
breast meat
1 pound ricotta cheese
1-1/2 cups shredded
Cheddar cheese

1/8 cup grated
Parmesan cheese

Preheat oven to 350 degrees. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.

In a small saucepan, saute onion and mushrooms in chicken broth. Remove from heat. Stir in soup, milk and basil. Mix well. Set aside.

In a lightly greased 9×13 inch baking dish, arrange 3 cooked lasagna noodles. Layer as follows: 1/2 the chicken, 1/2 the ricotta cheese, 1/2 the Cheddar cheese, 1/2 the Parmesan cheese and 1/2 the mushroom/soup mixture. Add the other 3 lasagna noodles and repeat layers. Bake uncovered in the preheated oven for approximately 50 minutes.

Golden Potato Gnocchi

5 medium russet potatoes
2 cups all-purpose flour
1 tsp. kosher salt
2 eggs, beaten
6 Tbsp. unsalted butter,
1 shallot, minced
3 cloves garlic, thinly
4 Tbsp. seasonal pesto
such as arugula
1 cup seasonal vegetables
(wild mushrooms,
sweet peas, broccoli
florets, bell peppers),
steamed, roasted or
4 fried or poached eggs,
or more depending on

Boil russet potatoes until tender (about 35 minutes): start with cold water, bring to a boil, and then reduce heat to maintain boil for 30-35 minutes. Cool and then peel.

Mill potatoes in food mill while mixing in flour, salt, and egg. Ingredients can also be mixed together on a pastry board or in a bowl.

Knead gently for about 4 minutes until ball is dry to touch. It may be sticky; apply additional flour to the dough as needed.

Roll ropes out at 3/4″ to 1″ thickness. Chop into 1-inch rectangles.

Bring a pot of salted water to a boil. Boil gnocchi in 3-4 batches and cook until they float (1-2 minutes).

Once floating, remove with a slotted spoon and shock them in a bath of ice water.

Sautee shallots and garlic in 1 tablespoon of butter in a pan until translucent. Remove with a slotted spoon and reserve.

Saute the gnocchi in the pan with remaining butter until they’re golden brown.

Stir in reserved shallots, garlic, pesto and seasoned cooked seasonal vegetables.

Portion into 4-6 bowls and top with a fried egg. Lightly season with salt and pepper.

The Golden Bubble Cocktail

1 tsp. honey, or as needed
2 tsp. golden sprinkles, or
to taste
1 (1.5 fluid ounce) jigger
amaretto liqueur
1/4 (1.5 fluid ounce) jigger
syrup (such as Monin,

1-1/2 fluid ounces
Prosecco, chilled
1-1/2 fluid ounces fizzy
white grape juice

Rub the rim of a rounded cocktail glass or Champagne flute with honey and dip into golden sprinkles. Place a small dollop of honey at the bottom of glass. Add amaretto and gingerbread syrup; mix briefly. Add Prosecco and grape juice in equal parts to near the rim.

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